Crave

By Joleen Oshiro joshiro@staradvertiser.com Posted on December 12, 2017

Updated on December 12, 2017 at 5:34 pm

In Japan, just because something is edible doesn’t necessarily mean it’s for consumption. The country’s long history of sweet edible arts includes a tradition rooted in the Edo Period that presents confections strictlyas a feast for the eyes. Minamoto Kitchoan, a Japan confectionery that has expanded across the globe, presents one such award-winning work at its Ala Moana Center location.
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By Jason Genegabus jason@staradvertiser.com Posted on December 12, 2017

Updated on December 12, 2017 at 5:41 pm

Some of the best gifts are those that come with a story attached. If you want to impress the whiskey geek in your life this Christmas, head to Waikiki for a taste of the Halekulani’s new private-label Elijah Craig bourbon.
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Review by Nadine Kam, Special to the Star-Advertiser on December 12, 2017

Review by Nadine Kam, Special to the Star-Advertiser Posted on December 12, 2017

Updated on December 12, 2017 at 5:36 pm

I love a good food movie but often leave the theater feeling hungry and something like unrequited love. It happens when the food starring in the film is unobtainable locally. That’s what I felt following last month’s Honolulu International Film Festival screening of “Jimami Tofu,” a love story about a humble chef and a snobby Tokyo-based food critic whose cold heart is thawed by a taste of home.
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By Nadine Kam, Special to the Star-Advertiser Posted on December 12, 2017

Updated on December 12, 2017 at 5:39 pm

Okinawa has a reputation as “The Land of the Immortals,” with its high concentration of centenarians who achieve longevitywithout many of the afflictions associated with old age, such as heart attack and stroke, cancer, osteoporosis and Alzheimer’s disease.
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By Joleen Oshiro joshiro@staradvertiser.com Posted on December 12, 2017

Updated on December 12, 2017 at 5:47 pm

Down to Earth Organic & Natural market is celebrating its 40th anniversary with the “Down to Earth Cookbook,” a collection of 40 recipes based on the most popular dishes from its deli and cooking classes, one for each year.
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The hardest ingredient to find for any weeknight recipe is time. Tuesdays after work just don’t have a lot of it, and it’s not as if you can order more time online. A slow cooker can help by doing the cooking while you’re at the office. Load it up in the morning and come home after work to a fragrant, hearty meal.
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At the culinary heart of Hanukkah (which began Tuesday) are foods fried in oil to commemorate the triumph of the Maccabees, who won back their sacred temple, and the miracle of the oil that burned for eight days. But there’s another Hanukkah story, not as well-known, that shifts the culinary narrative to a brave woman and her killer cheese.
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Last week’s recipe for Golden Fruitcake failed to list a key ingredient, due to a misunderstanding with contributor Mae Mikami. Although it includes a considerable amount of dried fruit, the cake also is supposed to contain almost an equal amount of candied fruit.
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Changing the way people drink beer, and making brews from the bottle or can taste better than draft beer from a keg — these are claims made by the creators of a device called the Fizzics Waytap, which pumps beer from a bottle or can through a tap and adds a dense layer of suds on top.
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Koko Head Cafe owner Lee Anne Wong is featured in “Top Chef: Last Chance Kitchen,” the Emmy Award-winning digital companion series to the Bravo TV cooking competition that begins its 15th season this week.
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By Nadine Kam, Special to the Star-Advertiser Posted on December 5, 2017

Updated on December 5, 2017 at 8:15 pm

Peruvian cuisine is having its moment. The nation’s Mistura food festival held in Lima every September is the largest food festival in Latin America, where every chef in the know wants to be. And across this country, restaurants like PioPio and Jora in New York, Andina in Portland, Ore., and Limon Rotisserie in San Francisco are giving people a taste of the Andean cuisine.
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It’s that jolly time of the year again when the fruitcake jokes start: Have you heard the one about using the fruitcake as a doorstop? Or that the same cake has been re-gifted to your relatives for the last 10 Christmases?
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Mark Berwick of Hawaii Kai thinks that the “finest fruitcake in the nation” can be found right here in the islands. It’s far better than the mass-produced cakes from the mainland that sit on shelves for months, he claims.
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